Wood & Beer

A Brewer's Guide

by Dick Cantwell,

Subject categories
ISBNs
  • 9781938469213
  • 9781938469381
The use of wooden vessels for storage, transportation, fermentation, or aging of beer is deeply rooted in history. Today's talented brewers are innovating, experimenting, and enthusiastically embracing the seemingly mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in the wood to the wood character drawn from barrels or foeders, this book covers not only the history, physiology, microbiology, and flavor contributions of wood, but also the maintenance of wooden vessels. Explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it. Wood & Beer: A Brewer's Guide is as much about wood as it is about beer, and the mysteries that arise when the two come together.

  • Brewers Publications; May 2016
  • ISBN 9781938469381
  • Read online, or download in secure PDF or secure EPUB format
  • Title: Wood & Beer
  • Author: Dick Cantwell; Peter Bouckaert
  • Imprint: Brewers Publications
Subject categories
ISBNs
  • 9781938469213
  • 9781938469381

About The Author

Dick Cantwell is among the most well-respected and experienced craft brewers, co-founding Elysian Brewing Company in 1996, where he served as head brewer until its sale to Anheuser-Busch in 2015. During his tenure, Elysian was named Large Brewpub of the Year three times at the Great American Beer Festival® (1999, 2003 and 2004). Cantwell has written for various beer magazines, authored Barley Wine with Fal Allen, and The Brewers Association’s Guide to Starting Your Own Brewery, Second Edition.

Prior to relocating to the U.S. in 1996 to become New Belgium Brewing Company’s brewmaster, Peter Bouckaert brewed for a decade at Brewery Rodenbach. Bouckaert was an early advocate of brewing hoppier beers outside the Belgian tradition, exploring IPAs, Czech-style lagers, fruits, spices, wood-aging and fermentation, and experimenting with yeast and microbe strains from around the world. He earned the equivalent of a Master’s degree in brewing and fermentation technology from the University of Ghent, Belgium, as well as a Quality Engineer degree from CKZ Kortrijk. His mantle includes awards from World Beer CupSM and Great American Beer Festival® and a handful of other beer accolades.

Subject categories
ISBNs
  • 9781938469213
  • 9781938469381